By Amy Crawford
Say hello to the most delicious pumpkin bread, a gluten and dairy free recipe that will fool even the fussiest of anti-vegetable kids!
If you can turn an oven on, grate zucchini and combine ingredients in a bowl, you can make this recipe. Delicious for breakfast or lunch, this is a perfect addition to your freezer. Whip out a slice, pop it under the grill and top with any manner of toppings (homemade raspberry chia jam and your nut butter of choice, perfect poached eggs with a side of avocado, anyone?). Perhaps simply serve it with a side of miso soup for a delicious and simple lunch.
1 ½ cups almond meal
¾ cup arrowroot (tapioca)
Pinch sea salt
½ teaspoon bicarbonate of soda
½ teaspoon turmeric (ground)
2 teaspoons apple cider vinegar
1 cup cooked and pureed pumpkin (not canned)
1 cup grated zucchini
2 tablespoons pepitas
Set oven to 160 degrees celsius. Line a loaf tin with baking paper.
In a large bowl mix together almond meal arrowroot, sea salt, turmeric, bicarbonate of soda. In a separate bowl, whisk the eggs lightly then add pumpkin, zucchini and apple cider vinegar. Pour the wet ingredients into the dry and mix well.
Pour the mix into the loaf tin, sprinkle on the pepitas and bake for 45 mins or until brown on top and a skewer inserted comes out clean. Deeper loaf tins may require a little longer.
Leave in the tin to cool for five minutes before removing and allowing to cool a little more. Best served whilst still warm.
For those not likely to devour with a family in one sitting, slice up leftovers, pop into a container and freeze.